Chicken Malai Boti Paratha Roll Recipe - Yummy Traditional

Chicken Malai Boti Paratha Roll Recipe


                     
chicken-malai-boti-roll-paratha


Chicken Malai Boti Paratha roll || Chicken Roll Paratha How to make malai boti paratha roll with step by step photos

Chicken Malai Boti Paratha Roll is a popular yummy and mouth-watering snack. everyone likes to have it with sauce, ketchup you can use beef, mutton boti as well instead of chicken_This is not hard in making but a bit long the process to make it but finally

You get an unforgettable taste of the meal that increases your appetite and makes you happy malai chicken roll paratha is made in two ways, Barbeque or cooking in a pan

                               
Chicken malai boti paratha roll


I'll just give it to charcoal smoke for bringing the smoky flavor. if you have enough space for the barbeque at home you can_Chicken Boti can be prepared in the oven as well I am cooking it on the stove simply, firstly we prepare dough so let's prepare...


                    


In a bowl put plain flour with other ingredients mix them together, now start kneading the soft dough by adding water little by little, keep kneading till 10 minutes, apply some drop of melted ghee over the dough and cover it with cling wrap, rest it for 30 minutes keep aside      


kneading-dough-for-roll-paratha


In a bowl put chicken boneless with spices mix them well, then add yogurt with cream mix them together until well mixed and cover it, keep in the fridge for 30 minutes


marinated-chicken



In the grinder, jar put tamarind with spices,
Blend them well until smooth texture, take them out into a bowl keep aside, now sauce is ready
                            



In a frying pan add oil heat it on medium flame, add chicken mixture stir it for a minute, allow to cook it for 10 minutes on low to medium flame until water dries completely,

Heat the charcoal on the stove for 15 minutes, place any small steel/aluminum bowl in the center of the chicken boti pan, pour some ghee over charcoal, and cover the lid firmly for 3 minutes, coal smoke will give it to smoky flavor, set aside


prepared-chicken-boti


Take the dough out from the bowl and knead the dough again with the oily hand for a minute_Take some extra flour on the plate for dusting.and roughly divide the dough into equal portions(ball-sized depends on how thick you want to make the roties_Take one ball of dough and roll out with the help of a rolling pin approx 5-6 inch in a round shape

Apply butter/ghee over the roti with the brush and sprinkle some flour dust. Here starts the tricky part, fold the roti like a fan till you reach the end, now hold from the two opposite ends, and tap the dough on the counter to stretch the roti_Further In order to understand follow the above figure
Gently start rolling the roti like a snail, press the end gently in the middle, cover and keep in the fridge for 20 minutes.   


making-roll-paratha-step-by-step


Preheat the Tawa before 10 minutes, warm the pan on medium flame add 1 tbsp ghee and place the paratha cook for 1-2 minutes and flip, add another 1 tbsp ghee/butter and cook till golden brown (use additional ghee/butter if required) cook for further 2-3 minutes. Paratha is Ready for Roll Paratha


cooking-paratha

Assemble:
Now Take one paratha to apply some sauce entire paratha, place the chicken mixture near the corner, lay the onion slices on top of chicken mixture, roll over the corner till the end


roll-paratha

Now Chicken roll paratha is ready for serving with ketchup and sauce..... 
          





Chicken malai boti paratha roll is a delicious and spicy rollChicken boneless cubes are marinated with cream, yogurt, spices, and green chilies, then BBQ on charcoal


For paratha dough ingredients:
  1. 2 cup, plain flour
  2. ½ tsp, sugar
  3. 1/3 tsp, salt
  4. ¼ cup, semolina
  5. 1 cup, lukewarm water
  6. 2 tsp, ghee  
  7. 1oog, ghee/butter for frying
Ingredients for malai chicken boti:
  1. 400g, chicken boneless thigh part
  2. ½ cup, yogurt
  3. ½ cup, cream
  4. 1 ½ tsp, ginger garlic paste freshly ground
  5. ½ tsp, black peppercorn freshly ground
  6. ½ tsp, homemade garam masala
  7. 1 tsp, red chili powder
  8. ½ tsp, cumin roasted and crushed
  9. 1 tsp, vinegar
  10. 1 tsp, green chili paste freshly ground
  11. 1/4 cup, cooking
  12. 1,charcoal    
  13. 1 large, onion ring slices for filling
  14. Salt to taste 
Roll paratha sauce ingredients:
  1. ½ cup, tamarind pulp (Soaked in the hot water for 1 hour
  2. 6, whole red chilies ( Soaked in the hot water for 1 hour)
  3. 1 tsp, sugar
  4. ½ tsp, salt
  5. 2 tbsp, coriander leaves
  6. 6, mint leaves
  7. 1/3 tsp, cumin seed
How to make the roll paratha?
  1. In a bowl put plain flour, salt, ghee, sugar, semolina mix them together
  2. Now start kneading the soft dough by adding water little by little
  3. Keep kneading for 10 minutes
  4. Apply some drop of melted ghee over the dough and cover it with cling wrap
  5. Rest it for 30 minutes keep aside
  6. In a bowl put chicken boneless,ginger-garlic, red chili powder, salt, green chili, black peppercorn powder,garam masala, vinegar, cumin mix them well
  7. Then add yogurt and cream mix them together until well mixed and cover it
  8. Keep in the fridge for 30 minutes
  9. In the grinder jar put tamarind, pulp, coriander, mint, sugar, salt, cumin, soaked whole chilies
  10. Blend them well until smooth texture
  11. Take them out into a bowl keep aside 
  12. Now the sauce is ready
  13. In a frying pan add oil heat it on medium flame
  14. Add chicken mixture stir it for a minute
  15. Allow to cook it for 10 minutes on low to medium flame until water dries completely
  16. Heat the charcoal on the stove for 15 minutes
  17. Place any small steel/aluminum bowl in the center of the chicken boti pan
  18. Pour some ghee over charcoal and cover the lid firmly for 3 minutes
  19. Coal smoke will give it the smoky flavor
  20. Set aside
  21. Take the dough out from the bowl & knead the dough again with the oily hand for a minute
  22. Take some extra flour in the plate for dusting
  23. & roughly divided the dough into equal parts(ball size depends on how thick you want to make the roties.
  24. Take one ball of dough and roll out with the help of a rolling pin approx 5 to 6 inch in a round shape
  25. Apply butter/ghee over the roti with the brush and sprinkle some flour dust
  26. Here starts the tricky part, fold the roti like a fan till you reach the end, now hold from the two opposite ends, and tap the dough on the counter to stretch the roti.
  27. Further In Order to understand follow the above figure
  28. Gently start rolling the roti like a snail, press the end gently in the middle, cover and keep in the fridge for 20 minutes.   
  29. Preheat the Tava before 10 minutes
  30. Warm the pan on medium flame add 1 tbsp ghee and place the paratha cook for 1-2 minutes and flip.
  31. Add another 1 tbsp ghee/butter and cook till golden brown (use additional ghee/butter if required) cook for a further 2-3 minutes.
  32. Paratha is Ready for Roll Paratha
  33. Now Take one paratha to apply some sauce over the paratha
  34. Place the chicken mixture near the corner
  35. Lay the onion slices on top of the chicken mixture
  36. Roll over the corner till the end
  37. Now Chicken roll paratha is ready for serving with ketchup and sauce..... 
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